Description
Creamy, cheesy fettuccine Alfredo meets golden, crispy chicken in this next-level pasta dish. With a velvety garlic cream sauce and perfectly fried cutlets, this recipe is everything you love about Italian comfort food — turned all the way up!
Ingredients
For the Chicken Cutlets:
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4-6 thinly sliced chicken breasts
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1/2 cup all-purpose flour
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2 eggs, whisked
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2 cups panko breadcrumbs
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1/4 cup parmesan cheese
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1 1/2 tsp garlic powder
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1 1/2 tsp onion powder
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1 1/2 tsp Italian seasoning
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Salt and pepper, to taste
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Oil, for frying
For the Fettuccine Alfredo:
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1 lb fettuccine, cooked al dente
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2 cups heavy cream
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2 tbsp butter
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3 garlic cloves, finely minced
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1/2 cup parmesan cheese
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1/4 cup reserved pasta water
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Salt and pepper, to taste
Instructions
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Prep Pasta Water:
Bring a large pot of water to a boil. Salt it generously. Cook fettuccine according to package instructions until al dente. Reserve ¼ cup pasta water. -
Bread the Chicken:
In a bowl, mix panko, ¼ cup parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper.
Coat chicken in flour, then dip in whisked eggs, then press into the breadcrumb mixture to coat well. -
Fry the Chicken:
Heat oil in a skillet over medium-high heat. Fry chicken cutlets for 2–3 minutes per side until golden and crispy. Let rest briefly, then slice into bite-sized pieces. -
Make Alfredo Sauce:
In a separate pan, melt butter and sauté garlic for 10 seconds. Add heavy cream and ½ cup parmesan. Simmer for 6–8 minutes, whisking frequently. Season with salt and pepper. -
Combine Pasta and Sauce:
Toss cooked fettuccine in the Alfredo sauce. Add reserved pasta water as needed for extra creaminess. Adjust seasoning. -
Serve:
Plate the creamy fettuccine and top with sliced crispy chicken. Garnish with extra parmesan and parsley if desired.
Notes
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Use store-bought Alfredo for a shortcut, but homemade makes all the difference.
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Can be made with gluten-free pasta and breadcrumbs if needed.
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Add sautéed mushrooms or spinach for extra depth.
